Heart-Shaped Scones

What could be more lovely than breakfast served outside on a cool, spring morning?  My littlest assistant and I were up with the birds, preparing these heart-shaped scones and tea as a wake-up surprise for all the sleepy heads in the house.

These scones are just perfect!  The dough is soft and slightly sweet, and they bake up fluffy and delicate.  Handling the dough as little as possible, roll out gently and cut into pretty shapes.  Bake at 425 degrees until just set and very lightly browned on the edges.  You don't want these to over bake.

Our accompaniments of choice?  Devonshire Cream and strawberry jam.  Marvelous!

Heart-Shaped Scones

• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon sal
• 1/2 cup butter, chilled
• 1/4 cup sugar
• 2/3 cup milk

Mix the flour, baking powder and salt in a bowl.  Cut in the butter with a pastry blender or fork until crumbly.  Stir in the sugar.  Add the milk, stirring with a fork until a soft dough forms.  Shape into a ball.  Knead on a lightly floured surface 10-12 times.  Roll and cut with a heart-shaped cookie cutter.  Arrange on an ungreased baking sheet.  Bake at 425 degrees for 12 minutes.  Remove to a wire rack to cool.  Arrange on a serving platter.  Serve with Devonshire Cream and your favorite jam in small crystal bowls.  

(Devonshire Cream-  Mix 1/2 cup sour cream with 1 tablespoon sugar.)

Treasure this day, and the ones you love, as the gifts that they are.

 Love,